“In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cut steak into 6 thick strips. Season generously with salt and pepper.
- Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
- Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
- Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
- Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
- Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.
Nutrition
Amount Per Serving (6 total)
- Calories
- 635 cal
- 32%
- Fat
- 42.4 g
- 65%
- Carbs
- 27.2 g
- 9%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"This is the BEST steak sandwich I have ever had in my long life. Amazing! I did have to change it up due to my inability to get some of the ingredients. I had to use small crimini mushrooms because I ..." See morecouldn't find the other. I had to use romaine and a little rocket because I couldn't find any decent arugula today either. I could not find flat iron so I used my much prized prime NY strips well trimmed instead. Now don't go crazy on me folks because I made do with what I had. Loved the sauce and the mushrooms and everything else about this. This is fabulous! Sparky said he wants to have it weekly. Thanks for sharing Chef John!"
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